01 -
Cook breaded chicken strips according to package instructions by either baking or frying until fully heated through. Set aside and keep warm.
02 -
Bring a large pot of salted water to a boil. Add spiral pasta and cook until al dente following package directions. Drain well and reserve.
03 -
In a saucepan, combine honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne pepper. Bring to a gentle boil, reduce heat, and simmer for approximately 15 minutes until the sauce slightly thickens. Remove from heat and allow to cool.
04 -
Melt butter in a large pan over medium heat. Pour in heavy cream and stir until well blended. Gradually incorporate Parmesan, mozzarella, and Colby Jack cheese, mixing until fully melted and the sauce is silky. Add minced garlic and season with salt and black pepper to taste.
05 -
Add drained pasta to the cheese sauce, tossing to ensure even coating. Fold in crumbled bacon for additional flavor.
06 -
Dip cooked chicken strips into the honey pepper sauce, turning to coat evenly.
07 -
Serve creamy macaroni in bowls or on plates. Top with honey pepper chicken strips and garnish generously with fresh basil leaves. Add extra crumbled bacon if desired.